One of the best reasons to participate in Creative Culinary’s Friday Happy Hour is the excuse to start on Thursday. After all, there’s testing, retesting, tasting, and reporting on results.
This week’s cocktail makes the most of my favorite new liqueur. ROOT is an alchemy of ingredients – BIrch Bark, Smoked Black Tea, Cinnamon, WIntergreen, Spearmint, Clove, Anise, Orange, Lemon, Nutmeg, Allspice, and Cardamom. It’s an alcoholic version of root beer, and smells amazing.
And that cherry on the top? Those are my home-canned maraschino cherries. First canned in a light syrup, and after one month, the syrup replaced with Luxardo, the classic maraschino liqueur. These cherries are perfect, organic, and not creepy. (I made another version, too. First canned in a chipotle syrup, then finished in Luxardo. FAB! Caliente!)
Dennis, who loves herbal concoctions, but isn’t much of a drinker, enjoyed a lighter version: ROOT with sparkling water, served in a tall glass, over ice.
The Rock’n Rye
2 oz. Good Rye Liquor
1 oz ROOT
1/2 oz cherry juice from maraschino cherries
1 maraschino cherry, preferably homemade
Fill a cocktail shaker with ice. Add the rye, ROOT and cherry juice and shake it up well.
Strain into a very retro highball glass filled with ice.
Garnish with the cherry.